Joseph Hallenbeck
January 07, 2012

Mushroom Hot Pot

Filed under: Cooking

Spinach and Mushroom Hotpot

The Japanese “hot pot” is a very healthy and romantic meal to share through the winter months. These dishes are heavy on the leafy greens, mushrooms, tubers, tofu, fish, and mussels and low on the creams and fats of western fair. However, their signature is the savory broth of dashi, soy sauce, mirin, and sake. The recipe this time:

The Broth

  • 4 cups Water 1 tsp. Instant Dashi Stock
  • 6” Dried Kombu
  • 1/2 cup Mirin
  • 1/2 cup Mushroom-flavored Soy Sauce
  • 1 cup Sake  

The Vegetables

  • 1/2 lb. Firm Tofu
  • 1/2 lb. Bok Choy Leaves
  • 1/4 lb. White Mushrooms
  • 1/4 lb. Shitake Mushrooms
  • 1/4 lb. Beech Mushrooms Enoki Mushrooms
  • 1/4 lb. Spinach Leaves  

The Topper

  • Dried Red Pepper Seeds
  • Mustard Powder
  • Poppy Seeds
  • Sesame Seeds  

Instructions

In a large cooking pot prepare the sauce the night prior and let sit overnight. Remove the kombu strip from the broth and set the pot on a burner at medium-high heat. Cut vegetables into bit-sized pieces and add the tofu and bok choy leaves to the broth then bring to a boil covered. After five minutes add the assorted mushrooms, cover, and bring to a boil again for another five minutes. Lastly, add the spinach leaves and spices, remove from heat and cover. To give the spinach time to steam, let stand for five minutes. Enjoy!

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